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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | large | eggs | 8 | large | egg white | 2 | cups small curd (not packed) | nonfat cottage cheese | 1 | cup, shredded | 2% italian cheese blend | 1/2 | cup | flour unbleached | 2 | teaspoons | baking powder | 1 | teaspoon | black pepper | 1 | teaspoon | salt | 1 | teaspoon | butter buds | 1/3 | medium slices (packed 20/lb) | bacon, cooked and chopped |
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Steps
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Sequence
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Step
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| | 1 | Preheat the oven to 350°F. Spray an 8-inch-square baking pan with nonstick spray.
Combine the cottage cheese, Monterey Jack cheese, flour, baking powder, eggs, egg white, and salt in a large bowl until well blended. Scrape the mixture into the pan. Bake until the top is golden and a knife inserted in the center comes out clean, about 45 minutes. Cut into 8 wedges and serve at once. Or cool completely in the pan on a rack then cut into 8 wedges and serve at room temperature. Yields 1 pieces per serving. |
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